Worksheetsgrade 10
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
A clear soup
a)
has ingredients strained out before serving
b)
has flavorings and vegetables stay in the soup
c)
is pureed in a blender
d)
has cream added at the end
2.
Chili is an example of
a)
a clear soup
b)
a pureed soup
c)
a bisque soup
d)
a hearty soup
3.
Cream of mushroom soup would be considered a cream soup because
a)
it is thick with vegetables.
b)
it is pureed in a blender
c)
it has seafood
d)
it finished with cream
4.
Cream of mushroom soup would be considered a cream soup because
a)
it is thick with vegetables.
b)
it is pureed in a blender
c)
it has seafood
d)
it finished with cream
5.
Strawberry soup is a type of
a)
cream soup
b)
pureed soup
c)
hearty soup
d)
bisque soup
6.
Strawberry soup is a type of
a)
cream soup
b)
pureed soup
c)
hearty soup
d)
bisque soup
7.
Chicken boullion soup is an example of a
a)
bisque
b)
hearty soup
c)
clear soup
d)
pureed soup
8.
I want to include onion, garlic, and celery into my chicken noodle soup. When do you add these ingredients?
a)
at the beginning
b)
at the end
c)
after the chicken is cooked
d)
as a garnish
9.
I want to make vegetable soup with onions, carrots, peas, green beans and cooked roast beef. Which ingredients would you add last?
a)
onions and carrots
b)
peas and green beans
c)
cooked roast beef
d)
add them all at the beginning
11.
Hot soups should be held or served at _________ degrees.
a)
135
b)
170
c)
165
d)
145
11.
Hot soups should be held or served at _________ degrees.
a)
135
b)
170
c)
165
d)
145
12.
A garnish for chili soup might be:
a)
sour cream
b)
shredded cheese
c)
basil leaves
d)
all the above
13.
Dried or fresh herbs used as a garnish will add:
a)
add texture
b)
add texture and temperature
c)
add substance
d)
flavor and freshness
14.
Diced meats or grated cheese as a garnish can add:
a)
substance to the soup
b)
texture and temperature contrast
c)
flavor and freshness
d)
adds plate appeal
15.
A dollop of sour cream as a garnish would add:
a)
texture and temperature contrast
b)
flavor and freshness
c)
texture
d)
substance
16.
Before hot soup in the refrigerator:
a)
cover and put on the bottom shelf
b)
put into an ice bath to cool quickly
c)
allow to cool at room temperature until cool
d)
put in the freezer
17.
Which of the following is added to the boiled liquid that gives taste to the food?
a)
decoration
b)
flavoring
c)
seasoning
d)
thickening
18.
Which of the following is the type of soup that can be served hot or cold?
a)
ancient soup
b)
cold soup
c)
dessert
d)
fruit soup
19.
Which of the following utensils is appropriate in serving hot soup?
a)
bowl
b)
basin
c)
soup bowl
d)
tray
20.
Which of the following makes a soup appetizing?
a)
garnish
b)
ingredients
c)
taste
d)
all of the above
100 %
